1 quart organic vegetable broth (homemade or store-bought)
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
1 cup spinach
1 cup chopped broccoli
Juice of ½ lime, more to taste
3 tablespoons chopped fresh parsley
In a large pot, heat 2 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in cumin, salt, black pepper and cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrots and broccoli. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 20-30 minutes. Taste and add salt if necessary.
Using a Vitamix or high speed blender, purée half the soup then add it back to pot. Soup should be somewhat chunky. Now add in your spinach and let wilt.
Reheat soup if necessary, then stir in lime juice and parsley once the heat is off.